Plenty of butter, just the right amount of seasoning and a secret ingredient make these Creamy Mashed Potatoes the stuff Sunday dinner memories are made of.
- 5 pounds Yukon gold potatoes, peeled
- 1 cup liquid from boiled potatoes
- 1/2 cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- salt and pepper to taste
- Cut the potatoes into 1‐1/2 inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork‐tender. Be careful not to overcook. Remove 1 cup of the liquid before draining the boiled potatoes into a colander.
- Immediately transfer the drained potatoes and 1 cup liquid (while they’re still hot) to the bowl of an electric mixer fitted with the paddle attachment and beat on low speed for 2 minutes, or until the potatoes start to mash together with the liquid.
- Add the melted butter, cream cheese, sour cream, buttermilk, garlic salt and onion salt. Mix on low speed until just incorporated. Turn the mixer to medium speed and beat for about a minute until well incorporated. The potatoes do not have to be completely smooth.
- Season with salt and pepper to taste.
- If not serving immediately, transfer the mashed potatoes back to the large pot and keep warm over low heat. Add more buttermilk, if necessary, to thin them out if they start to thicken.
- If you don’t have an electric mixer, you can mash the potatoes by hand with a potato masher or with a handheld mixer.